Yakitori Chicken: Japanese grilled glazed chicken and scallion skewersYakitori chicken: a home cooked recipe for Japan's famously delicious glazed chicken and scallion skewers
Yakitori is one of the oldest and most popular traditional Japanese dishes. It’s a casual dish, great for after work with a beer or for a laid back party. Bite-sized pieces of chicken, chicken parts, meat or vegetables are skewered and cooked over a charcoal grill or an open flame, and glazed with a sweet teriyaki sauce. If you’re looking for a tasty festive recipe – something to throw on the grill and enjoy with family and friends, yakitori chicken is a great choice!
In Japan there are restaurants totally devoted to yakitori. At these ‘Yakitorias’ you’re likely to find a variety of skewered offerings, with chicken being the main attraction – not just the meat – all the parts of the chicken, from the tongue to the cartilage to the uterus.
The skewers are flavored with a tangy sauce called a ‘tare’ or salt ‘shio’. Condiments like sansho and 7 spice chili powder are traditional accompaniments for sprinkling on top.
yakitori-sauce
For a deliciously authentic side dish, make a Japanese potato salad.
Add another delicious yakitori dish to your menu with this top-rated Cooking Light recipe for Tsukune (Japanese chicken meatballs).
Yakitori Chicken
Serve your yakitori chicken with ice cold Japenese Saki or beer and pass the Japanese 7 spice and sansho, for sprinkling on top.
Here’s the recipe for Yakitori Chicken. If you try this recipe I hope you’ll come back to leave a rating and a comment. I’d love to know what you think!
YAKITORI CHICKEN
Japanese-style grilled chicken and scallion kebabs
Author: Panning The Globe Prep Time: 30 mins Cook Time: 10 mins Total Time: 40 mins Yield: 6-8 Category: Main Course Cuisine: Japanese
INGREDIENTS
8 12-inch or 16 8-inch bamboo skewers, soaked in water for 1/2 hour or more
Sauce:
1 cup saki
1/2 cup mirin
2 garlic cloves, pressed
1 teaspoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes
3 tablespoons sugar
2 tablespoons dark soy sauce
1/2 cup (regular) soy sauce
Chicken and Scallions
2 pounds boneless skinless chicken thighs, cut into bite-sized (3/4-inch) pieces
1 bunch scallions (the thicker the better) cut crosswise, into 3/4 inch pieces
Optional garnish:
Ground sansho pepper
Japanese 7 spice powder
* if you can’t find sancho or 7 spice, you may have better luck finding szechuan pepper. In a pinch, a sprinkling of salt and fresh ground black pepper will do.
INSTRUCTIONS
1.Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately
2.Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, until sauce is reduced by about one quarter.
3.Grill the skewers for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more, brushing with sauce every 2 minutes, until the chicken is cooked through and glazed.
4.Serve yakitori with sansho and 7 spice to sprinkle on top.
source: http://www.panningtheglobe.com/2015/05/23/yakitori-chicken/
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